mottles blown out crusts
I have been trying to bake the Dark Rye Bread in the Laurel's Kitchen Bread Book. I have tried three times now and have been unsuccesful. This last time, I thought I had succeeded until I looked back into the oven and looked at my loaves during the final proofing. They had cracks blown out all over them. I tried several more times to fix them and was unsuccessful. I don't understand something obviously. What am I doing wrong to have the tops do this? I do fine with the Yogurt Bread (whole wheat) in the same book and Maple Oatmeat Bread (whole wheat) that I came across. I know that rye is difficult to work with and I am an amateur. It can be wearisome to go to such efforts and have these results.